Yo I am Your new Subscriber. By The Way I was literally confused with the Buffalo word I thought it's Buffalo meat 😄 Than I Realized. I liked your cooking will definitely going to try this at home.
@1:30 In large scale food production, adding the liquid to the final breading is "seeding". Brian's giving the fried food pro secrets. When we do it at large scale, you want it to hold together when you squeeze it in a fist but crumble again when you poke it.
I can't even begin to imagine how good that tastes, so I'm going to have to find out this weekend. Thanks for showing people that kitchen skills can be learned, but the love and excitement is what makes a dish truly great. Edit: Follow up. Even if you don't make the whole sandwich (which you SHOULD), do not sleep on these sauces. They are absolutely delicious! Best buffalo sauce I've ever had hands down. Treat yourself and follow this man's recipes.
That sammich looks so good. I started adding some honey mustard to my buff sauce. I love the extra sweetness, tang, and depth that the honey mustard provides.
@@hudsondean2812 like a 2:1:1, franks:butter:honey mustard: and Kraft honey mustard salad dressing is super sweet, I think it works well. Can do homemade or honey Dijon if you’re fancy
If you're a blue cheese fanatic as I am, I encourage you to use Crema Salvadorena (or Mexicana if not available) instead of regular sour cream. The latin cremas (Salvadorena especially) have a blue-cheese taste to them which really amplifies the sauce.
This dredging / coating technique is insane, it made the crispiest bestest chicken I've ever made. I'm definitely going to use it for everything from now on. I added a bit of cornstarch to the last flour bowl and it turned out INCREDIBLE! Restaurant quality for a quarter of the price.
I love it when you make dressings. It really adds something to the dishes. Keep on trucking. You always have the best most concise videos on things, even though other TH-cam chefs do the very same dish, yours is the one I go by.
Good lord that looks good. Home made blue cheese is key. There is a certain wing chain - something about a buffalo and wild things - that has very good wings. Both their ranch and bleu cheese are straight from a corn syrup laden bottle and essentially inedible. Dope sammy!
Finally someone who actually lists the ingredients and how much of each 😭😭, it is Ramadan so I may just make it for my iftaar sometime. Thanks for this amazing food video got my stomach rumbling 😫😫
Need alert...thx for keeping safety first when dealing with hot oil. It's really important, and if one single person avoids a burn because they listened to you, well done.
Oil burns are super super serious! My chef showed me a terrible Canadian PSA on my first day 15 years ago of some young line cook totally burning their whole body with a pot of oil. Check the vid out it’s on TH-cam. You will never be the same
Not all blue cheese are equal! Some have stronger flavours than other If you’re looking for a mild one, try GORGONZOLA. I feel it would be perfect for this recipe and classic chicken wings Cheers from San Diego California
I absolutely love your channel. Not only do you cook like a demon, your production value, and tempo are hitting all the right places. Thank you for a great informative channel!
Thank you for another great video!!! The details are so awesome. You help me to see the one or two baby steps I skip that make a HUGE difference. You totally rock!!!
I am so excited to make this. The Hubs went to school in Buffalo, NY and loves anything buffalo chicken, so I am going to have to make this!!! Thank you.
I made this tonight and it was great! The dressing was amazing. Definitely took longer than 25 minutes. If I had all the ingredients and equipment sitting ready, maybe it would take 25 minutes after the 3rd or 4rth iteration, but that would exclude cleanup. Every element of this recipe was perfect though, very tasty!
Phonetically: Wus-ter-sher sauce, or most of us just call it Wuster sauce in the UK. We typically hear words before we read them as we grow up, otherwise the pronunciation of it would confuse us too.
I coat boneless chicken thighs in Ranch Dressing, then coat with seasoned bred crumbs, then broil or bake. For some reason the supermarkets I shop-at don't stock Buttermilk....so I use Ranch Dressing instead
I really enjoyed your video esp when you taste test it yourself and bec its soo good, it made you dance!! Its fun to see this. Really tempting to try! Thanks for the recipe!
As being a resident Buffalonian, I approve this sandwich... and now onto the real problem, which is the chicken surviving long enough to actually be made into a sandwich. 😂
If I'm gonna take this long to make a buffalo sandwich I'm gonna make sure to make atleast 5 sandwiches cause chNces are I'll be hungry with just one buffalo sandwich
I made this for the family this evening. I had never deep fried anything before. The chicken turned out soooo good. The blue cheese dressing didn't thicken up (I didn't have a hand blender, so tried to do it in the thermomix), but it was still delicious.
You can adapt this recipe for different sauces too. You could do straight BBQ, gochujang instead of hotsauce to get some korean buffalo action, or my personal favorite, a Tennesee hot with several chili powders bloomed in scalding hot lard or clarified butter.
I instantly knew this was something that I HAD to make. It has everything I want from frood on it. Needless to say, it was one of the most delicious things I've ever cooked & eaten. Many thanks to you, Brian. Love your work and channel ;3
This might be the BEST blue cheese dressing I have ever had. It is so freaking good I could just eat it with a spoon. The leftover is going on some big A salads I am making for lunches this week. Thanks for another incredible recipe Bri!
This was recommended to me when I was thinking of using that buttermilk I have in the freezer for fried chicken! Now it's going to be buffalo chicken sandwiches from the exact recipe if I can the buns at the store
We will be trying this recipe this weekend- looks amazing! One thing I would recommend everybody is to do research on oils. Canola, vegetable and corn oils are not good for ypu from my research.If you would like neutral oil, try using organic sunflower oil.
Oh man thats one tasty sandwich. I make buffalo sauce every week (though I like to add diced fresh habanero) and I've found that mixing in some dried chile powder (california chili powder or even paprika) can stop the sauce from breaking and is easier to find than xanthan gum.
Brian, you really outdid yourself with this recipe. It's definitely my favorite one to date, and to think that you were able to make this in under 25 minutes. Might take me a little longer, but i'm looking forward to trying this one! Cheers!
I got my popcorn ready for all the people saying crystal is better than franks. Crystal is better than franks for everything else besides a chicken sammich IMO.
Welp I know what I'm making for dinner tomorrow night! Ever tried double frying the chicken? Learned about that from highly-respected-chef-we-all-watch-that-rhymes-with-benji's fried chicken video a couple months ago. Was a bit skeptical at first but letting it rest for 5-10 minutes after the first fry, then finishing it off at a higher temp for a couple minutes absolutely blew my mind with how much crispiness it added.
Thanks Brian, made it last night and it was great. Frying for the chicken for 5min was not quite enough for me. Chicken was a bit undercooked at 350c, so I gave it an extra 5 min in the oven.
😱 That sauce is scandalous!! I adore mayonnaise but I've never thought of making a cheesy version of it, wow! And when it comes to the blue cheese, I think it's very underrated, cause the stronger the smell, the better the cheese! 🧀😁🤷🏽♀️ Very very tasty burger, I've recently had my dinner, but I'm already getting hungry again after watching your happy dance of tastiness😁
Made this tonight. Took some trial and error 'cause I'm a novice. Kindof over-salted my ranch base learning how to use my kitchen scale, but batch two came out good. I made about 9 thighs with the same volume of flour listed in the video. Fed the fam with 4 of them, and waited til they got to room temp and bagged the rest (if you bag them immediately they'll steam up and the fried outside will get soggy) so I can reheat them in my air fryer later in the week for repeat meals. Tastes great. Though still more expensive than eating out, in total, unless you happen to have a lot of the ingredients from other things (as I did.)
I love a good Buffalo chicken sandwich and love that you're using blue cheese as is appropriate for all things served with Buffalo sauce. My other go-to sauce for wings and fried chicken is hot BBQ, which is just equal parts Buffalo sauce and BBQ sauce.
4:36 love the way your lip corners are coming up during this zoom in like you're holding in a laugh/smile, because you know before any of us could what you were gonna do to that spoonful of dressing lmao
Two Lagerstrom sauces!! How can I learn to develop my own sauces and dressings like you do? Thanks for giving me a cooking project this week, I can't wait to make this one.
I Love the simplicity of the recipe And it looks SO yummy And delicous. I watched most of your videos and know I finally subscribed you channel. 👍 Thanks for sharing
Oh my goodness, that looks so good! I need to try this and hopefully get someone to help me do all of the dishes that come with making this wonderful sandwich 😊
Easiest way to stop the buffalo sauce splitting is to let it cool before adding the butter, then turning the heat back on and only heat until the butter Is melted and incorporated then take it off the heat, don’t boil it with the butter in because it seperates the fats. This took many sauces to learn.
Dude, I legit had a ratatouille moment when I was instantly transported to the first time I had buffalo chicken fingers and blue cheese at max and erma’s. Thanks for bringing back a core childhood memory. This recipe rips and so does your channel.
May I ask what brand of blue cheese is that? I am on a hunt for good quality blue cheese that is not too too salty. Thank you for another wonderful recipe!
Head to thld.co/geologie_strom50_0422 to save 50% off on your 30 day trial. Thanks to Geologie for sponsoring today’s video.
Hello, I had a question. Can you make a BBQ sauce the way you would make this Buffalo Sauce?
@Saswat Dev Subscribe To His Channel To Make Him Up Rated.
Yo I am Your new Subscriber.
By The Way I was literally confused with the Buffalo word I thought it's Buffalo meat 😄 Than I Realized.
I liked your cooking will definitely going to try this at home.
Dollop not dallup. Drives me crazy 😛
I love the link to the sponsor in the video lol made me smile! 😂
I LOVE BUFFALO CHICKEN SANGICHES
DOESNT A HANG SANGICH SUFFICE NO?
Calm down
ME TOOS
@@ddfortnitelegend9537 lmao you have Fortnite in your name, your literally five years old stfu.
I ENJOY CHIMIKEN TENDRERS WITH SEEWT AND SOUR SAUSE FROM DONALS
Pro tip - cut the breading flour with some corn starch to help keep it crispy after you soak it in sauce
Great tip. Although I find potato starch is a little more crispy.
They’re both great tips. But I find that cassava root is the crispiest of them all. Jk, wtf do I know.
@@oregonpatriot1570 quick question, is that when you're mixing the dry ingredients at the start?
@@crelandod1770 It is. I mix potato starch with AP flour anytime I need crispy. Sometimes as much as 50/50
@@oregonpatriot1570 Thats how I make Korean fried chicken, great tip
@1:30 In large scale food production, adding the liquid to the final breading is "seeding". Brian's giving the fried food pro secrets. When we do it at large scale, you want it to hold together when you squeeze it in a fist but crumble again when you poke it.
Just perfect, Brian! Especially, with chicken thighs.
Legend
I can't even begin to imagine how good that tastes, so I'm going to have to find out this weekend. Thanks for showing people that kitchen skills can be learned, but the love and excitement is what makes a dish truly great.
Edit: Follow up. Even if you don't make the whole sandwich (which you SHOULD), do not sleep on these sauces. They are absolutely delicious! Best buffalo sauce I've ever had hands down. Treat yourself and follow this man's recipes.
Perfect for Ramadan, I'm drooling. Can't wait to make it.
An amazing way to break a fast
That sammich looks so good.
I started adding some honey mustard to my buff sauce. I love the extra sweetness, tang, and depth that the honey mustard provides.
Ok. Wow. I’m listening
Okay, the lil sweet, the lil vinegar tang? That sounds great.
Yum. And the mustard will keep it from breaking.
How much honey mustard?
@@hudsondean2812 like a 2:1:1, franks:butter:honey mustard: and Kraft honey mustard salad dressing is super sweet, I think it works well. Can do homemade or honey Dijon if you’re fancy
If you're a blue cheese fanatic as I am, I encourage you to use Crema Salvadorena (or Mexicana if not available) instead of regular sour cream. The latin cremas (Salvadorena especially) have a blue-cheese taste to them which really amplifies the sauce.
Oh so true!!!! I use Salvadoran crema to make ranch and bleu cheese!
I've never heard of it. I'll look for it. It sounds delicious.
i like ranch on my sandwiches and wraps
the best crema in the world!!!
This dredging / coating technique is insane, it made the crispiest bestest chicken I've ever made. I'm definitely going to use it for everything from now on. I added a bit of cornstarch to the last flour bowl and it turned out INCREDIBLE! Restaurant quality for a quarter of the price.
Buffalo, NY is my hometown. I’ve frequented the Anchor Bar. This looks amazing.
Cool name for a bar
I love it when you make dressings. It really adds something to the dishes. Keep on trucking. You always have the best most concise videos on things, even though other TH-cam chefs do the very same dish, yours is the one I go by.
Blue cheese is so good! On burgers, pizza or to add little to smooth soups :D
It's icky and tastes like how accidentally crushing a black ant smells like.... D:
It’s incredible
Fkn yaaaaaaack! I ate an five cheese pizza once, and didn't see that thay had blue cheese on it. That fucking taste haunted me for weeks.
Blue cheese has mold in it
@@farvatronreal there are good and bad kinds of mold
True to form, another great recipe. Please never devolve into a meme-machine like certain other youtube chefs do, your video formula is already great.
Thanks very much!
Your videos make me want to cook.. something I already love doing
So dope! I don't know how you put out this much content but I'm here for it.
i don't know how i do it sometimes either, Brett. Thanks for being here, brother.
Good lord that looks good. Home made blue cheese is key. There is a certain wing chain - something about a buffalo and wild things - that has very good wings. Both their ranch and bleu cheese are straight from a corn syrup laden bottle and essentially inedible. Dope sammy!
Finally someone who actually lists the ingredients and how much of each 😭😭, it is Ramadan so I may just make it for my iftaar sometime. Thanks for this amazing food video got my stomach rumbling 😫😫
This recipe is amazing Made it today The best!!! Here it is raining and a cold gloomy day Just what we needed Love your channel
Need alert...thx for keeping safety first when dealing with hot oil. It's really important, and if one single person avoids a burn because they listened to you, well done.
Oil burns are super super serious! My chef showed me a terrible Canadian PSA on my first day 15 years ago of some young line cook totally burning their whole body with a pot of oil. Check the vid out it’s on TH-cam. You will never be the same
Not all blue cheese are equal! Some have stronger flavours than other
If you’re looking for a mild one, try GORGONZOLA. I feel it would be perfect for this recipe and classic chicken wings
Cheers from San Diego California
I absolutely love your channel. Not only do you cook like a demon, your production value, and tempo are hitting all the right places. Thank you for a great informative channel!
Thank you for another great video!!! The details are so awesome. You help me to see the one or two baby steps I skip that make a HUGE difference. You totally rock!!!
Thank you for watching
Good tip about the xanthum gum. That's a big help with that sauce.
Yeah when it’s too thin it get the chicken all soggy
I am so excited to make this. The Hubs went to school in Buffalo, NY and loves anything buffalo chicken, so I am going to have to make this!!! Thank you.
Yum. Spicey chicken sandwiches are so popular now. Thank you.
Thanks for watching Jim!
Words can’t explain how much I appreciate you for putting sections in the vid bro😭
I made this tonight and it was great! The dressing was amazing. Definitely took longer than 25 minutes. If I had all the ingredients and equipment sitting ready, maybe it would take 25 minutes after the 3rd or 4rth iteration, but that would exclude cleanup. Every element of this recipe was perfect though, very tasty!
Dig your ad transitions and tempo makes the ad easy to listen to. Love this hot chicken sando recipe always good content from the B-man 🔥🔥
Thanks Doc!
Excellent Work today Bri Lag
Thanks FF
Phonetically: Wus-ter-sher sauce, or most of us just call it Wuster sauce in the UK. We typically hear words before we read them as we grow up, otherwise the pronunciation of it would confuse us too.
Going to try this for my husband. He loves Buffalo chicken!
I made this tonight and it was straight up Bangin! That buffalo sauce is the best I've ever had. Amazing recipe!
I coat boneless chicken thighs in Ranch Dressing, then coat with seasoned bred crumbs, then broil or bake.
For some reason the supermarkets I shop-at don't stock Buttermilk....so I use Ranch Dressing instead
Brian, my dude. These look absolutely fantastic.
I really enjoyed your video esp when you taste test it yourself and bec its soo good, it made you dance!! Its fun to see this. Really tempting to try! Thanks for the recipe!
As being a resident Buffalonian, I approve this sandwich... and now onto the real problem, which is the chicken surviving long enough to actually be made into a sandwich. 😂
Ehh. Let’s go Buffalo! 🦬 👏🏻👏🏻👏🏻👏🏻👏🏻
But he refers to his sauce as ranch with blue cheese added? WTH is that?
If I'm gonna take this long to make a buffalo sandwich I'm gonna make sure to make atleast 5 sandwiches cause chNces are I'll be hungry with just one buffalo sandwich
I made this for the family this evening. I had never deep fried anything before. The chicken turned out soooo good. The blue cheese dressing didn't thicken up (I didn't have a hand blender, so tried to do it in the thermomix), but it was still delicious.
LOVE THIS!! Our dinner tomorrow 🥳🥳
Love your work mate. Looks brilliant!!!
I usually add Apple Cider vinegar and some honey and butter in Frank's hot sauce! It's awesome!
I’m drooling and I’m not ashamed to share that with you!!! Major yum!
I am so trying this recipe! That dressing looks so delicious!! Thanks for another great recipe!!
If I miss it I always back up the video to hear the opening, “Hey! What’s up?”.
Thanks for the great videos Brain. You’re the man!!
You can adapt this recipe for different sauces too. You could do straight BBQ, gochujang instead of hotsauce to get some korean buffalo action, or my personal favorite, a Tennesee hot with several chili powders bloomed in scalding hot lard or clarified butter.
Gochu would be a dream with some sesame Mayo. In fact I’m going to make that video I just decided
Brian, you're descriptions of the techniques you used are so informative and descriptive, well done
Tip: Pound your chicken somewhat to tenderize it to make it a uniform thickness and make some more edges to absorb the flour.
not really necessary on this cut.....one hit too much and you will destroy it. its so tender on its own.
@@Fame_Rate You're not going to destroy your chicken. lol
@@BigSnipp i`m able of that xD
I have to give you my respect, because my mouth was watering and that rarely happens when I watch food videos.
I’ve been wanting to make my own buffalo sauce. So many of the bottled sauces don’t taste great. Thanks for the video!
I instantly knew this was something that I HAD to make. It has everything I want from frood on it. Needless to say, it was one of the most delicious things I've ever cooked & eaten. Many thanks to you, Brian. Love your work and channel ;3
This might be the BEST blue cheese dressing I have ever had. It is so freaking good I could just eat it with a spoon. The leftover is going on some big A salads I am making for lunches this week. Thanks for another incredible recipe Bri!
OH MY GOD CANT WAIT TO TRY THIS OUT THANK YOU BRIAN!
really dig your enthusiasm, Jay
This was recommended to me when I was thinking of using that buttermilk I have in the freezer
for fried chicken! Now it's going to be buffalo chicken sandwiches from the exact recipe if I can the buns at the store
Yum, going to make this. Also, thank you chickens for making your thighs perfectly sandwiched sized!
Thanks for watching Frank best of luck
Best cooking channel on TH-cam! 🙏
Making this tomorrow and I’m crazy excited - everything about it appeals, especially the blue cheese - thanks Brian!!!
We will be trying this recipe this weekend- looks amazing!
One thing I would recommend everybody is to do research on oils. Canola, vegetable and corn oils are not good for ypu from my research.If you would like neutral oil, try using organic sunflower oil.
Oh man thats one tasty sandwich. I make buffalo sauce every week (though I like to add diced fresh habanero) and I've found that mixing in some dried chile powder (california chili powder or even paprika) can stop the sauce from breaking and is easier to find than xanthan gum.
Oh My God this looks amazing. 😮
Brian, you really outdid yourself with this recipe. It's definitely my favorite one to date, and to think that you were able to make this in under 25 minutes. Might take me a little longer, but i'm looking forward to trying this one! Cheers!
I got my popcorn ready for all the people saying crystal is better than franks. Crystal is better than franks for everything else besides a chicken sammich IMO.
I know there is going to be some people red hot over franks haha
@@BrianLagerstrom Every sauce has their place! Crystal borders on more of a vinegar taste while butter and Frank's go together like peas and carrots
Welp I know what I'm making for dinner tomorrow night!
Ever tried double frying the chicken? Learned about that from highly-respected-chef-we-all-watch-that-rhymes-with-benji's fried chicken video a couple months ago. Was a bit skeptical at first but letting it rest for 5-10 minutes after the first fry, then finishing it off at a higher temp for a couple minutes absolutely blew my mind with how much crispiness it added.
Man 10/10 just for the energy vibes and being so into. I’ll try this as some point when I can, I’m looking for general ideas for different recipes.
Looks amazing! I normally don't deep fry, but I'll make an exception for this!
This video is truly beautiful and I'm not ashamed to say I love you for making it 🥹🍗❤️
Killer 🙌🏻 This WILL make it into the Neal rotation ⚡️
Bri guy this looks amazing. I’ll have to make it this weekend!
I hope you do. It’s fun
As a Buffalo resident, I approve this demo. I’m looking for to trying this recipe. Thanks for sharing!
🤩 looks amazing!!!!!
I’m definitely trying these tonight! Thanks Brian ♥️👏
man i make this sandwich today for the first time... it was awesome !!!!!
Thanks Brian, made it last night and it was great. Frying for the chicken for 5min was not quite enough for me. Chicken was a bit undercooked at 350c, so I gave it an extra 5 min in the oven.
Nailed it. And a good blue cheese sauce takes some beating
😱 That sauce is scandalous!! I adore mayonnaise but I've never thought of making a cheesy version of it, wow! And when it comes to the blue cheese, I think it's very underrated, cause the stronger the smell, the better the cheese! 🧀😁🤷🏽♀️ Very very tasty burger, I've recently had my dinner, but I'm already getting hungry again after watching your happy dance of tastiness😁
It’s a ranch not a mayonnaise.
@@coolguy646 genuine question. What's the difference between ranch and mayo? (Don't really have ranch in the UK, seems like the US goes mad for it)
Made this tonight. Took some trial and error 'cause I'm a novice. Kindof over-salted my ranch base learning how to use my kitchen scale, but batch two came out good. I made about 9 thighs with the same volume of flour listed in the video. Fed the fam with 4 of them, and waited til they got to room temp and bagged the rest (if you bag them immediately they'll steam up and the fried outside will get soggy) so I can reheat them in my air fryer later in the week for repeat meals. Tastes great. Though still more expensive than eating out, in total, unless you happen to have a lot of the ingredients from other things (as I did.)
I just made this and it was fantastic! Thank you!
I love a good Buffalo chicken sandwich and love that you're using blue cheese as is appropriate for all things served with Buffalo sauce. My other go-to sauce for wings and fried chicken is hot BBQ, which is just equal parts Buffalo sauce and BBQ sauce.
As an Englishman, I wholeheartedley approve of the pronunciation 'Worzerzresrzzzzz....."
Thank you sir. 🙏🙏🙏
This looks amazing, gonna make this this weekend.
My favorite food content youtuber!! Can you make a video on your version of baked potatos please!
this recipe is wholesome guys, im in love with it 🙈😍
Best video yet!!! This is one of my favorite sandwiches!!
4:36 love the way your lip corners are coming up during this zoom in like you're holding in a laugh/smile, because you know before any of us could what you were gonna do to that spoonful of dressing lmao
Two Lagerstrom sauces!! How can I learn to develop my own sauces and dressings like you do? Thanks for giving me a cooking project this week, I can't wait to make this one.
I Love the simplicity of the recipe And it looks SO yummy And delicous. I watched most of your videos and know I finally subscribed you channel. 👍 Thanks for sharing
Oh my goodness, that looks so good! I need to try this and hopefully get someone to help me do all of the dishes that come with making this wonderful sandwich 😊
The perfect storm for a cooking channel; humour, personality, great recipes, and sick foodgasm dances
Love blue cheese dressing yum 😋
Easiest way to stop the buffalo sauce splitting is to let it cool before adding the butter, then turning the heat back on and only heat until the butter Is melted and incorporated then take it off the heat, don’t boil it with the butter in because it seperates the fats. This took many sauces to learn.
Your recipe is a winner, not only because the chicken sandwich looks great but because you used actual blue cheese instead of the "inferior" ranch! 😉
Dude, I legit had a ratatouille moment when I was instantly transported to the first time I had buffalo chicken fingers and blue cheese at max and erma’s. Thanks for bringing back a core childhood memory. This recipe rips and so does your channel.
i like having something the straight community to watch. thank you for representing
May I ask what brand of blue cheese is that? I am on a hunt for good quality blue cheese that is not too too salty. Thank you for another wonderful recipe!
this looks incredible, I might try making it and do an extra cauliflower version for a vegetarian friend
Beautiful, im trying this on saturday! Thanks!
I relate so much with your dancing at the end, I too dance my heart away when I eat overly delicious food. Can't wait to try this recipe!
I made this recipe but turned them into boneless wings... best wings I have had... thank you!!!
Just made this at home. Awesome. Greetings from Sweden.
That looks like an absolutely bomb sando. Buffalo chicken is so delicious and the home made blue cheese dressing looks killer.
Honey... what'cha cook'n for dinner? Actually, babe, I got dinner tonight! Awesome video, as always!
🙏🙏👻